Recipe - Gooseberry Cobbler From Loren Martin

2 cup Flour
One half cup Corn meal plus 2 Tb
One half teaspoon Baking powder
1 teaspoon Salt
Three fourths cup Butter or margarine
Three fourths cup Boiling water
2 Cans (15 oz) sweetened
Whole gooseberries
1 teaspoon Honey
Juice of One half lemon

Sift the flour with One half cup corn meal, baking powder and salt. Using pastry
blender or two knives, cut in butter or margarine. Quickly add the boiling
water, mixing in well. Divide the dough in half, and pat half of it in a
buttered 8"x8"x2" baking pan. Sprinkle with 1 Tb corn meal. Mash half of
the gooseberries in their syrup, then stir in remaining gooseberries, honey
and lemon juice; pour over the dough. Top with remaining dough; sprinkle
with remaining Tb corn meal. Bake in very hot oven (425F) oven for 30
minutes, or until top is lightly browned. Cut into squares and serve.

From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini